homemade mini-bagels and lox =)

The other day, I got it in my head that I wanted to make bagels and lox. So... on Monday, I started the salmon cold cure (gravlox style - coated it with half sea salt, half sugar, then added cracked pepper) and wrapped it up in many layers of plastic wrap. I flipped it a few times over the course of three days, and today I unveiled it! Check it out... The texture was so lox-y, the taste was just what I was looking for!Now, just have to make the bagels. No recipe for those, but I just used honey, yeast, warm water, flour and salt for the dough. I let the dough rise twice, then formed my mini-bagels. I then boiled them in honey water for a few minutes, added some toppings, and baked! The result? Montreal bagel taste, super soft in the middle, slightly crispy crust - the bagel of my dreams! What's next? I must combine them! I sliced them down the middle, add cream cheese (not homemade - I don't know how to make that... yet.) and top with my gravlox. What's the verdict? Wait - let me take a bite.... Delicious. And SO worth the effort.

sweet & spicy broiled salmon :: salmón dulce y picante

Whenever I think of salmon, I think of the way my mom makes it. When salmon's on sale, she buys a fillet or two, presses a delicious dry rub into the top and broils it until the salmon is flaky and tender.

She usually puts maple sugar into the rub, but at school, I don't have any, so I use brown sugar in place of it. I mix a dry rub of dark brown sugar, paprika, chili powder, salt and pepper, and press it into a few fresh salmon steaks. Just about 10 minutes under the broiler and you've got a tasty main dish. I usually serve it with rice and roasted or sauteed vegetables.

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Cuando pienso en salmón, siempre pienso en la manera que mi madre lo hace. Cuando está rebajado, compra un filete o dos, pone una mezcla de especias encima y lo gratina hasta que esté cocido muy bien y tierno.

Normalmente pone azúcar de arce en la mezcla de especias, pero como no lo tengo en mi residencia (que está situada en la universidad), puso azúcar moreno. Mezclo el azúcar moreno, paprika (pimentón), chile en polvo, sal y pimienta, y puse la mezcla encima de tres o cuatro filetes. Solamente unos diez minutos debajo del gratinador y ya está. Normalmente lo sirvo con arroz sazonado y verduras (asadas o salteadas).

Bites in Toledo

If you're planning on spending the day in Toledo, I highly recommend you spend your lunch hour on the terrace at Restaurante Kumera (c/ Alfonso X). If you're lucky like we were, their menu-of-the-day may include a tasty green salad (as a starter), fish of the day (mine was served over delicious roasted veggies and drizzled with a red pepper sauce), tender pork tenderloin with garlic and parsley, or lamb medallions stuffed with pinenuts. Try the cheesecake for dessert -- it's light and delicious.